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Chocolate toffee popcorn cookies
If you're a beginner baker and only comfortable making chocolate chip cookie dough, you need to try this recipe! Mix in toffee bits corn nuts, and top with kettle corn for a twist on the classic cookie. For extra deliciousness, drizzle with butterscotch or salted caramel sauce.
YIELDS
6
TO
8
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature
- 1/2 cup toffee bits
- 1 1/2 cup dark chocolate chips, chunks, or chopped dark chocolate
- Caramel popcorn or kettle corn for topping
- Salted caramel sauce (optional)
Directions
- Preheat oven to 375°F and set rack to middle position.
- Line a baking pan or cookie sheet with parchment paper.
- Whisk together flour, baking soda, and salt in a small bowl.
- Blend the butter, granulated sugar, brown sugar, and vanilla extract in a large mixing bowl or a stand mixer.
- Add the eggs one at a time, beating on medium after each addition. Beat until just combined.
- Gradually add the flour mixture and beat again on medium until just combined.
- Gently stir in chocolate chips and toffee bits.
- Cover the bowl and refrigerate the dough for at least 1 hour. You can freeze the cookie dough at this point for future use - either as one large portion or in pre-rolled balls.
- Roll into heaping tablespoon-sized balls and place on the prepared cookie sheet/baking pan.
- Press some popcorn onto each cookie dough ball (as much as you like).
- Bake for 11-12 minutes or until golden brown. Cool on baking sheets for 2 minutes, then transfer to cooling racks to cool completely before serving.
- Drizzle each cookie in salted caramel sauce or melted chocolate for added decadence. Enjoy!
